Verrill's Corn and Tomato Tart

1/2 c. chopped onion
1 garlic clove, chopped
3 T. olive oil
5 ears corn, kernels cut off and reserved
Kosher or sea salt
Freshly ground black pepper
Baked Piecrust
1/4 c. grated cheddar cheese
1/2 pint cherry tomatoes, halved
3 scallions, chopped
2 large eggs
1/2 c. milk
1/2 c. heavy cream

[Prepare single crust premade piecrust per package directions. Bake and cool.]

Heat oven to 375 degrees.

In a medium-size saucepan over medium heat, saute onion and garlic in olive oil until onion bits are translucent, 3-5 minutes.

Add corn kernels and cook about 8 minutes. Season to taste with salt and pepper.

Put half the corn mixture into baked piecrust. Layer cheese evenly on top. Add remaining corn mixture. Scatter tomatoes and scallions on top.

In a small bowl, whisk together eggs, milk, and cream; pour over tart. Bake 30 minutes, until golden-brown.

Serves 8.

From Best New England Recipes, p. 79.